Asparagus tempura with crispy chilli oil dressing
Make the most of asparagus season with this recipe, ideal for sharing – serve with drinks outdoors if the weather allows
-
Prep:15 mins
Cook:10 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 199
-
fat 6g
-
saturates 1g
-
carbs 15g
-
sugars 0g
-
fibre 1g
-
protein 1g
-
salt 0.26g
Ingredients
- 70g cornflour
- 30g plain flour , sifted
- 80-90ml ice cold sparkling water
- vegetable oil , for deep-frying
- 300g Morrisons Market Street asparagus , trimmed
- 2 tbsp crispy chilli oil
- 1 lime , juiced
Method
Combine the cornflour and plain flour with a big pinch of salt, then pour in 80ml of the sparkling water and stir to combine. Add the remaining water if you need to loosen the mixture – you should have a batter-like consistency.
Fill a deep saucepan a third of the way up with the oil and heat until 190C, or until a flick of batter turns brown in 10 seconds. Coat the Morrisons asparagus in the batter, then transfer to the hot oil in batches of 4-5 pieces and fry for 1 min 30 seconds or up to 2 mins until the batter is golden and crisp and the asparagus is tender. Use a slotted spoon or spider strainer to remove to a plate lined with a clean tea towel or kitchen paper. Leave to drain.
Meanwhile combine the oil and lime juice, then pour into a dipping bowl and serve alongside the asparagus for dipping.
